These traditional Scandinavian Frsrulader are a masterpiece of comfort food, featuring delicate ground veal mixed with mashed potato and herbs. The mixture is rolled thin, filled with sweet sautéed leeks, and rolled into tight cylinders. Pan-fried until golden brown, they are served in a rich, quick-made cream sauce that captures every bit of flavor from the pan. The texture is incredibly tender, almost like a savory dumpling, making this dish perfect for cozy family dinners or special winter gatherings. ItâÂÂs an elegant yet approachable main course that feels luxurious without being overly complex to prepare.
Frsrulader
Description
These traditional Scandinavian Frsrulader are a masterpiece of comfort food, featuring delicate ground veal mixed with mashed potato and herbs. The mixture is rolled thin, filled with sweet sautéed leeks, and rolled into tight cylinders. Pan-fried until golden brown, they are served in a rich, quick-made cream sauce that captures every bit of flavor from the pan. The texture is incredibly tender, almost like a savory dumpling, making this dish perfect for cozy family dinners or special winter gatherings. ItâÂÂs an elegant yet approachable main course that feels luxurious without being overly complex to prepare.Ingredients
Directions
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In a saucepan, bring the 2 cups of cold water to a boil.
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Add the quartered potato and boil for 10 to 15 minutes until tender. Drain and mash thoroughly with a fork.
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In a small frying pan, melt 2 tablespoons of butter over medium heat.
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Once the foam subsides, add the finely chopped onions. Cook for 7 to 8 minutes, stirring frequently, until soft and transparent but not browned.
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Transfer the cooked onions to a large mixing bowl.
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Add the mashed potato, ground veal, bread crumbs, heavy cream, 2 tablespoons of water, salt, white pepper, egg, chopped parsley, and cornstarch to the bowl.
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Mix all ingredients well until combined. Cover and refrigerate for at least 1 hour to firm up the mixture.
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Brush a hard, smooth surface (such as a wooden board or marble slab) with water to prevent sticking.
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Pat or roll out the chilled meat mixture into a 16x16 inch square, approximately 1/8 inch thick. Keep your hands or rolling pin moistened with water to prevent sticking.
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Using a pastry wheel or sharp knife, cut the rectangle into 16 squares, each measuring 4x4 inches.
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Place a thin layer of sliced leeks (about 1 1/2 teaspoons) on each square.
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Roll up each square tightly, jelly-roll fashion.
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Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
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When the foam subsides, add 4 roulades to the pan. Turn gently with a spatula until browned on all sides.
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Transfer the browned roulades to a heated platter and keep warm in a 200F (93ðC) oven.
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Repeat the frying process with the remaining roulades, adding 2 tablespoons of fresh butter for each batch of 4.
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Pour 1/4 cup of heavy cream into the empty skillet. Boil rapidly for 3 to 5 minutes, scraping up the browned bits from the bottom, until the sauce thickens.
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Taste the sauce and add salt if needed. Pour the cream sauce over the roulades and serve immediately.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 436.8kcal
- % Daily Value *
- Total Fat 22.0g34%
- Saturated Fat 11.2g56%
- Cholesterol 176.7mg59%
- Sodium 7540.7mg315%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 2.3g10%
- Sugars 3.1g
- Protein 35.3g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Reheating:
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